- May 5, 2007
- 2,838
- 16
Due to the high pork content of this post, I'll put it here...
As I posted earlier, I spent the day Saturday prepping and making sauces. Sunday was the big day... fired up 2 smokers! I have a mini-catering gig this coming weekend, so I spent the weekend getting ready for that, plus made Sunday's supper.
For the mini-catering, I did a combo of a Boston butt and a fresh shoulder for pulled pork. I rubbed them both with Jeff's rub, but this time I didn't slather with mustard. I usually do, but don't ask me why, I just didn't.
I built a fatty of mega proportions. I sauteed mushrooms, onion, celery, red bell pepper and garlic in some evoo, then sat it aside to cool. I then chopped up some of my wife's wonderful meatloaf that was left over, put it in a bowl, with bread crumbs, an egg, and added the sauteed veggies. I mixed that all up into a nice "stuffing", then rolled it up with some sharp cheese in a 2 lb chub of JD sausage. Rubbed it and peppered it, set it aside.
On the non-pork side, I rubbed a nice beef shoulder roast with Jeff's rub, and blackened it with coarse ground pepper. I love doing these roasts!
Sunday, I fired up the CG and while it was getting up to temp, I seared the beef roast on the Weber. I placed it in a roasting pan, fat side up. When the smoker was up to 250, I put the pork and the beef in mopped the pork and spritzed the beef, closed the lid and commenced Q-ing.
Once I got everthing situated in the CG, I fired up the ECB and put the fatty in there. As I mentioned, the fatty was of mega proportions... in other words, overstuffed. This is the first one I've done that actually split most of the way down the top... oh well.
Anyway, I flipped the beef fat side down after two hours, let it go 1 more hour, added more juice, then foiled it for the duration. I pulled it off the grates at an internal of 195.
The pork took alot longer, both plateaued at different intervals and temps. But, once they reached 165 internal, I foiled them and let them go to an internal of 205.
Here's a few pix of the event... sorry some of them are a bit hosed...
As I posted earlier, I spent the day Saturday prepping and making sauces. Sunday was the big day... fired up 2 smokers! I have a mini-catering gig this coming weekend, so I spent the weekend getting ready for that, plus made Sunday's supper.
For the mini-catering, I did a combo of a Boston butt and a fresh shoulder for pulled pork. I rubbed them both with Jeff's rub, but this time I didn't slather with mustard. I usually do, but don't ask me why, I just didn't.
I built a fatty of mega proportions. I sauteed mushrooms, onion, celery, red bell pepper and garlic in some evoo, then sat it aside to cool. I then chopped up some of my wife's wonderful meatloaf that was left over, put it in a bowl, with bread crumbs, an egg, and added the sauteed veggies. I mixed that all up into a nice "stuffing", then rolled it up with some sharp cheese in a 2 lb chub of JD sausage. Rubbed it and peppered it, set it aside.
On the non-pork side, I rubbed a nice beef shoulder roast with Jeff's rub, and blackened it with coarse ground pepper. I love doing these roasts!
Sunday, I fired up the CG and while it was getting up to temp, I seared the beef roast on the Weber. I placed it in a roasting pan, fat side up. When the smoker was up to 250, I put the pork and the beef in mopped the pork and spritzed the beef, closed the lid and commenced Q-ing.
Once I got everthing situated in the CG, I fired up the ECB and put the fatty in there. As I mentioned, the fatty was of mega proportions... in other words, overstuffed. This is the first one I've done that actually split most of the way down the top... oh well.
Anyway, I flipped the beef fat side down after two hours, let it go 1 more hour, added more juice, then foiled it for the duration. I pulled it off the grates at an internal of 195.
The pork took alot longer, both plateaued at different intervals and temps. But, once they reached 165 internal, I foiled them and let them go to an internal of 205.
Here's a few pix of the event... sorry some of them are a bit hosed...